Page 19 - Yeovil Feast Magazine
P. 19

LESLEY WATERS’ RICH CHEESE SOUFFLÉS
Served with an apple and celery salad
These double-baked sou és can be cooked several hours in advance and then re-baked just before serving.
1. Preheat the oven to 180C/350F/gas mark 4
2. Place the milk, onion, nutmeg, and bay leaf in a saucepan and gently heat.
Remove the pan from the heat and set to one side to infuse for 30 minutes, then
remove the onion and bay leaf
3. In a second saucepan, melt the butter. Stir in the  our and gently cook for 30
seconds. Remove the pan from the heat and gradually whisk in the milk until
smooth. Return the pan to the heat and stir until the sauce boils and thickens
4. Remove the pan from the heat and stir in the grainy mustard, three quarters of
the cheese and the egg yolks. Season well
5. Generously butter six ramekins. In a large bowl, whisk the egg whites until sti .
Carefully fold the whisked whites into the cheese mixture and  ll each ramekin
until two-thirds full
6. Place the ramekins in a roasting tin of boiling water and bake in the oven for
15-20 minutes or until the mixture is cooked. Remove the ramekins from the
roasting tin and allow to cool
7. When ready to serve, preheat the oven to Gas Mark 7/425F/220C. Loosen the
sou é edges with a knife and turn out, upside down, into a shallow ovenproof
dish. Sprinkle with the remaining cheese and pour over the cream
8. Place in the oven for approx. 10-12 minutes until the sou és are pu ed and
golden. Serve at once with a spoonful of celery and apple salad
CRUNCHY CELERY & APPLE SALAD
Just before serving, simply toss all the ingredients together and season.
(Serves 6 )
300ml (1/2 pint) milk
1 slice onion
Pinch nutmeg
1 bay leaf
45g (1 1/2oz) butter
45g (1 1/2oz) plain  our
1 teaspoon grainy mustard
55g (2oz) mature cheddar cheese, grated 55g (2oz) hard goat’s cheese, grated
3 large eggs, separated
200ml (1/3 pint) double cream
Salt and freshly ground black pepper
6 stalks celery, sliced on the diagonal
1 small red onion,  nely chopped
2 Cox’s apples, cored and roughly chopped Juice 1 lemon
2 tablespoons extra virgin olive oil
85g (3oz) watercress, washed
Salt & freshly ground black pepper
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